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Brisket on a pit barrel cooker

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  • Jerod Broussard
    replied
    Originally posted by rickingrahamtx View Post
    Done a couple of briskets, but not getting the bark I would like. Can I skip the tin foil, continue to cook to 203 degrees without over cooking the brisket. I do inject using beef broth.

    Hang for about 5 hours. I like to face the fat cap towards the vent opening. When it gets good and dark. Lay the brisket fat cap up on the grate to bark up the top of the flat. Most mine will get wrapped by 180. But I let the bark determine that. I just check temp when I wrap to see how far I am from 200.

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  • smarkley
    commented on 's reply
    thanks! LOL... I never saw it happen!


    I better crack a beer!

  • Huskee
    commented on 's reply
    Welcome to the 1,000 Posts Club smarkley!

  • smarkley
    replied
    Hey rick this is your first post... so Welcome Aboard

    Short answer is yes... but do a little studying too...

    Meathead's Awesome article >> http://amazingribs.com/recipes/beef/texas_brisket.html

    We just had some discussions about wrapping with foil, butcher paper, or not wrapping at all... Also Aaron Franklin has a great vid on that topic... check it out...

    Leave a comment:


  • rickingrahamtx
    started a topic Brisket on a pit barrel cooker

    Brisket on a pit barrel cooker

    Done a couple of briskets, but not getting the bark I would like. Can I skip the tin foil, continue to cook to 203 degrees without over cooking the brisket. I do inject using beef broth.

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